Candied fruit is also known as glace fruit and has been around since the 14th century. Fruit is placed in heated sugar syrup and eventually preserves it. Fruitcake or Stollen (Fruit bread) and various other festive holiday baking include candied fruit. Mixed peel is...
Diastatic malt powder is a natural enzyme-rich ingredient that elevates bread and baked goods. Our premium blend activates yeast fermentation, promoting stronger rises and deeper, golden-brown crusts while adding subtle malt complexity. Essential for artisan bagels, crackers, pizza dough, and pretzels. A small amount...
Odense almond paste makes a beautiful filling for baked goods like croissants, Danish cakes, almond cookies, tortes, stollen and macaroons. Odense almond paste is a premium brand with 57% almonds and 43% sugar. Almond paste is completely gluten free and can be used in...
The only difference between uncrystallized ginger and crystallized ginger is the amount of sugar that is coated. The uncrystallized has less sugar coating and can be used in the same way as crystallized ginger. Ginger slices helps with indigestion, nausea, colic, heartburn, morning sickness,...
Currants are small, seedless dried grapes with a naturally sweet flavour and chewy texture. Originating from Greece, they're among the oldest known raisins and have been a staple in British baking for centuries. Perfect for tea cakes, fruitcakes, Christmas pudding, mince pies, bread and...
